PROSCIUTTO RAVIOLI
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk the ricotta, spinach, prosciutto, egg yolks, salt, and pepper in a medium bowl to blend.
- Place 1 tablespoon of the ricotta filling in the center of a wonton wrapper. Brush the edge of the wrapper lightly with water. Fold the wrapper in half, enclosing the filling completely and forming a triangle. Pinch the edges to seal. Transfer the ravioli to baking sheets. Repeat with the remaining filling and wrappers. (Can be prepared up to 2 hours ahead; cover and refrigerate.)
- Melt the butter in a heavy small skillet over medium heat. Add the oregano and stir 1 minute. Season, to taste, with salt and pepper. Remove from the heat.
- Working in batches, cook the ravioli in a large pot of boiling salted water until just tender, stirring occasionally, about 4 minutes per batch. Transfer the ravioli to a large shallow bowl.
- Pour the oregano butter over the ravioli and toss gently to coat. Sprinkle the pecorino over the ravioli and serve.
RICOTTA & PARMESAN RAVIOLI
Each of these raviolo is filled with delicate ricotta and a whole egg yolk, which remains nice and runny. It's a seriously lush pasta dish that pairs beautifully with salty pancetta.
Provided by Jamie Oliver
Categories Pasta Recipes Jamie Magazine
Time 1h30m
Yield 6
Number Of Ingredients 9
Steps:
- First, make your royal pasta dough, leaving it to rest for 30 minutes while you make the filling.
- Finely grate 50g of Parmesan and beat with the ricotta, then season with sea salt and black pepper. Spoon into a piping bag and place in the fridge while you roll out your dough. Follow the rolling-out instructions, taking the pasta to 1mm thickness.
- Lay the sheets on a clean surface, then carefully pipe a ring of ricotta about 5cm wide, starting 2.5cm away from the edge of the pasta.
- Separate an egg and carefully drop the yolk into the middle of the ricotta circle - it should fit snugly. Start your next ring of ricotta 5cm away from where your first one ends, then repeat 4 times more.
- Brush the exposed pasta with water and carefully lay the second sheet of pasta over the top.
- Starting at one end, gently press the pasta around the outside of the filling, pushing out the air and sealing the edges. Using a 10cm round cutter, cut out a circle-shaped ravioli with the egg right in the middle.
- Check the edges are sealed - use a little more water to help, if needed. Place the ravioli on a large tray dusted with semolina, making sure they don't touch and continue with the rest.
- Bring a large pan of salted water to the boil, then reduce the heat to a rolling simmer. Carefully lower in the ravioli, two or three at a time, and cook for 4 minutes, or until they float.
- Meanwhile, melt the butter in a frying pan over a medium heat. As soon as it foams, finely grate in the lemon zest and add a squeeze of juice plus a pinch of pepper.
- Remove the pasta with a slotted spoon straight into the butter sauce, adding a splash of pasta water and grating in the remaining Parmesan. Cook the next batch of ravioli, then add to the sauce.
- Dress the frisée with half the lemon juice and 1 tablespoon of oil, tear in the prosciutto, then season with pepper and mix together.
- Divide the ravioli between your plates, arrange the frisée salad around it, then serve with a good grating of Parmesan.
Nutrition Facts : Calories 355 calories, Fat 27.8 g fat, SaturatedFat 14.5 g saturated fat, Protein 18.8 g protein, Carbohydrate 7.7 g carbohydrate, Sugar 1 g sugar, Sodium 1.34 g salt, Fiber 0.6 g fibre
RAVIOLI WITH LEMON, PEAS AND PANCETTA
Provided by Food Network Kitchen
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, cook the pancetta in a large nonstick skillet over medium-high heat, turning, until browned and crisp, 8 to 10 minutes. Remove to a paper towel-lined plate and wipe out the skillet.
- Add the ravioli to the boiling water and cook as the label directs. Reserve 1/2 cup cooking water, then drain gently.
- Combine the butter and lemon zest and juice in the reserved skillet over medium heat. Add the peas, ravioli and 1/4 cup of the reserved cooking water; toss to coat. Stir in the pecorino and toss. Season with salt and pepper. Add more cooking water, 1 tablespoon at a time, to loosen.
- Divide the ravioli, peas and any sauce among shallow bowls. Sprinkle with more pecorino. Crumble the pancetta and scatter over the ravioli. Top with basil.
Nutrition Facts : Calories 420, Fat 27 grams, SaturatedFat 15 grams, Cholesterol 102 milligrams, Sodium 696 milligrams, Carbohydrate 25 grams, Fiber 4 grams, Protein 18 grams, Sugar 5 grams
FRESH PEA RAVIOLI WITH CRISPY PROSCIUTTO
Provided by Claire Robinson
Time 1h30m
Yield 4 to 6 servings
Number Of Ingredients 6
Steps:
- Preheat the oven to 250 degrees F.
- Heat the oil in a skillet, over medium heat. Add the prosciutto and cook until crisp. Remove and drain on paper towels. Set aside.
- Lightly oil a serving plate with some of the prosciutto crisping oil and put it in a warm oven until ready to serve.
- Drain the ricotta of excess moisture in a fine mesh sieve for 10 to 15 minutes.
- Bring a large pot of salted water to a boil over medium heat. Add the peas and blanch them until just tender, about 2 to 3 minutes. Transfer the peas to an ice water bath, to shock and stop the cooking and preserve the color. Keep the pot of hot water on the stove to cook the ravioli.
- Transfer the peas to a food processor and puree with the drained ricotta and salt and pepper, to taste. Put a teaspoon (or more depending on wonton size) of the pea mixture in the center of each wonton wrapper; avoid overfilling. Dampen the inside outer edges of wonton with water and fold, pinching around the borders to ensure that the ravioli is well sealed. Repeat with the remaining wonton wrappers and filling.
- Bring the pot of hot water to a boil over medium heat.
- Drop the ravioli, in batches, into the boiling water and cook until tender and the wrapper becomes slightly translucent, about 3 minutes. With a slotted spoon or skimmer, transfer the cooked ravioli to the lightly oiled serving plate. Drizzle with lemon infused olive oil and top with crispy prosciutto and a few peas. Serve immediately.
PROSCIUTTO RAVIOLI
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 6 servings
Number Of Ingredients 10
Steps:
- Whisk the ricotta, spinach, prosciutto, egg yolks, salt, and pepper in a medium bowl to blend.
- Place 1 tablespoon of the ricotta filling in the center of a wonton wrapper. Brush the edge of the wrapper lightly with water. Fold the wrapper in half, enclosing the filling completely and forming a triangle. Pinch the edges to seal. Transfer the ravioli to baking sheets. Repeat with the remaining filling and wrappers. (Can be prepared up to 2 hours ahead; cover and refrigerate.)
- Melt the butter in a heavy small skillet over medium heat. Add the oregano and stir 1 minute. Season, to taste, with salt and pepper. Remove from the heat.
- Working in batches, cook the ravioli in a large pot of boiling salted water until just tender, stirring occasionally, about 4 minutes per batch. Transfer the ravioli to a large shallow bowl.
- Pour the oregano butter over the ravioli and toss gently to coat. Sprinkle the pecorino over the ravioli and serve.
ROASTED PEPPER RAVIOLI BAKE
I serve this casserole with a green salad and homemade Italian herb bread. The cheesy dish always receives compliments and requests for the recipe. -Carol Poindexter, Norridge, Illinois
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Place peppers on a broiler pan. Broil 4 in. from the heat until skins blister, about 6-8 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a bowl; cover and let stand for 15-20 minutes. , Meanwhile, cook ravioli according to package directions; drain. Peel off and discard charred skin from peppers. Remove stems and seeds. Finely chop peppers; drain. In a large bowl, combine the peppers, oil, sugar and salt. , Spread 1-1/2 cups spaghetti sauce in a 13-in. x 9-in. baking dish coated with cooking spray. Layer with ravioli, pepper mixture and cheese. Top with remaining spaghetti sauce. , Cover and bake at 350° for 15 minutes. Uncover; bake 15-20 minutes longer or until heated through.
Nutrition Facts : Calories 335 calories, Fat 11g fat (5g saturated fat), Cholesterol 44mg cholesterol, Sodium 415mg sodium, Carbohydrate 44g carbohydrate (10g sugars, Fiber 5g fiber), Protein 16g protein. Diabetic Exchanges
RICOTTA-FILLED RAVIOLI (RAVIOLI DI RICOTTA)
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Italian classics, check out the videos.
Provided by Gianni Scappin
Categories Pasta Maker Egg Kid-Friendly Parmesan Ricotta Boil Small Plates
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- To make the ravioli filling:
- 1. In a large bowl combine the ricotta, nutmeg, lemon zest, Parmigiano-Reggiano, and 1 egg. Season to taste with salt and pepper, stir well, and set aside.
- To make the ravioli dough:
- 1. Mound the flour on a clean work surface and create a well in the center. Place the eggs, egg yolks, and oil (if using) in the center. Using a fork, whisk the eggs and oil together and slowly start dragging the flour into the egg mixture. Knead by hand until all the ingredients are well combined and the dough is smooth and elastic, about 10 minutes. (Alternatively, place all the ingredients in the bowl of a stand mixer fitted with a dough hook. With the mixer on medium speed, knead the dough until smooth and elastic, about 5 minutes.) Wrap the dough in plastic wrap or place it in a covered bowl and let it rest at room temperature for at least 30 minutes.
- 2. Set up a pasta machine and turn it to the largest opening. Cut off pieces of dough about the size of an egg. Working with one piece of dough at a time, roll the dough into sheets about 1/8-inch thick.
- 3. Lay 1 pasta sheet flat on a lightly floured work surface and determine approximately where the halfway point is lengthwise. Use a pastry brush to lightly wet one half of the dough with the remaining egg lightly beaten with water. Spoon mounds of the filling, about 2 teaspoons each, onto half of the wet side of the dough, leaving about a 1/2 inch between the mounds. Fold the dry half of the sheet over lengthwise to cover the filling. Press the pasta sheets together to seal the edges around the filling, and press out any excess air. Use a pastry cutter or knife to cut individual ravioli. As you cut out the ravioli, place them on a plate or baking sheet sprinkled with flour to keep them from sticking. Repeat with the remaining pasta and filling.
- 4. Bring a large pot of salted water to a boil. Add the ravioli all at once and stir a few times to submerge and separate them. Cook, uncovered, at a gentle boil until the pasta is just tender to the bite, 2 to 3 minutes. Drain the ravioli thoroughly and serve with a desired sauce or cheese.
PEAR AND PROSCIUTTO RAVIOLI WITH BLUE CHEESE SAUCE
A recipe I put together combining a number of recipes. The ravioli makes enough for four servings. I used half and froze the rest.
Provided by adopt a greyhound
Categories < 4 Hours
Time 1h30m
Yield 2 plates, 2 serving(s)
Number Of Ingredients 20
Steps:
- MAKING THE RAVIOLI DOUGH: Sift flour and salt together.
- 
Place flour mixture in a bowl, making a well in the center of the flour.
- 
Drop egg into the flour well, using your hand or a fork, break the yolk and beat egg slightly.
- 
Combine the egg and flour together, gradually adding enough warm water to make a stiff dough.
- 
Knead dough well, until smooth; cover the dough and let it rest for 15 minutes.
- 
Cut dough in half and roll each half of the dough out on a floured board, (I used my KitchenAid) into a very thin sheet (about 1/16 to 1/8 inch thick).
- Mix the ingredients for the filling.
- 
FILLING THE RAVIOLI: Drop about 1 to 1 1/2 teaspoonfuls of filling about 1 1/2 inches apart all along the dough.
- 
When the sheet of dough is fully dotted with dabs of filling mixture, cover filling with other sheet of dough.
- 
Using your fingers, gently press dough between each dab of filling to seal it.
- 
Cut ravioli into squares with a (zig-zag edged) pastry cutter, or very sharp knife.
- 
DRYING THE RAVIOLI: Allow ravioli to dry for one hour before cooking. Dry on a towel on a baking sheet. Turn over after 30 minute.
- When the ravioli is almost ready, melt the butter in a large saute pan, add the pear and cook 5-8 minute don't let it get mushy. Remove to a small bowl.
- Next cook the bacon and onion in that same pan. Cook until bacon is crispy and onion is soft. Remove to another small bowl.
- Add the half and half, both cheeses and garlic to warm.
- When the water is ready cook the ravioli.
- 
COOKING THE RAVIOLI: Drop ravioli into 6 to 8 quarts of boiling, salted water and cook for about 2-3 minutes, or until they float.
- 
Remove cooked ravioli from pot carefully with a skimmer or a large slotted spoon, and drain well.
- Add the pears, onion and bacon to sauce to warm.
- 
Place drained ravioli on a serving platter in layers, alternating layers with sauce and a sprinkling of grated cheese between each ravioli layer.
- 
Serve hot with sourdough bread.
Nutrition Facts : Calories 1783.5, Fat 108.7, SaturatedFat 55.8, Cholesterol 446.5, Sodium 2042.5, Carbohydrate 115.4, Fiber 10, Sugar 19.6, Protein 88.1
RAVIOLI WITH PROSCIUTTO, ROMA TOMATO AND SAGE
A few weeks ago there was a post on the message boards asking "Of all of your creations, what recipe are you the most proud of?" I want to change my answer to this one!! I had a moment of brillance last night when I started dinner and this recipe is the end result. I really enjoyed eating this and felt like I had created a very simple but extremely tasty dinner. I hope whomever decides to try it enjoys it as much as we did!!
Provided by Malriah
Categories One Dish Meal
Time 30m
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Put a pot of salted water on to boil.
- Melt butter in a large skillet over medium to medium/high heat.
- Add prosciutto and let cook for 5 minutes.
- Add chopped roma tomatoes and cook for 4 more minutes.
- Add chopped sage and pepper.
- Add your ravioli to the boiling water.
- Add heavy cream to your tomato/prosciutto mixture and stir well.
- Bring just to a boil and lower heat to a high simmer.
- As ravioli begin to float, scoop them out of the pot and add to the skillet with the sauce mix.
- Add cheese and gently toss to coat.
- Serve with a green salad and garlic breadsticks.
Nutrition Facts : Calories 445.9, Fat 46.4, SaturatedFat 29, Cholesterol 154.9, Sodium 232.5, Carbohydrate 5.8, Fiber 1.3, Sugar 1.8, Protein 4.2
CHEESE RAVIOLI WITH THREE PEPPER TOPPING
A nice change from tomato sauces. I cooked this one day for myself, and my family ate all of it before I had a chance. It's that good.
Provided by LOSTTHYME
Categories Pasta and Noodles Pasta by Shape Recipes Ravioli Recipes
Time 35m
Yield 6
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Cook ravioli in boiling water for 8 to 10 minutes, or until done; drain.
- Heat olive oil in large skillet over medium heat. Saute onion and bell peppers until tender. Add one cup of the broth, season with pepper flakes, and simmer 5 minutes. Stir in remaining broth, and cook until most of broth has evaporated. Spoon pepper mixture over ravioli.
Nutrition Facts : Calories 255.1 calories, Carbohydrate 27.7 g, Cholesterol 29.9 mg, Fat 12.4 g, Fiber 2.8 g, Protein 9.1 g, SaturatedFat 3.7 g, Sodium 128.3 mg, Sugar 3.3 g
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